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Creamy Spinach-Mushrooms & Corn Soup 🍲
Creamy Spinach-Mushrooms & Corn Soup 🍲

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We hope you got insight from reading it, now let’s go back to creamy spinach-mushrooms & corn soup 🍲 recipe. To make creamy spinach-mushrooms & corn soup 🍲 you need 21 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Creamy Spinach-Mushrooms & Corn Soup 🍲:
  1. Use 250 gms Spinach/Palak
  2. Use 3/4-1 tsp Salt or To Taste
  3. Provide 1/2-1/3 Cup Sweetcorn Kernels: Parboiled (if using fresh)
  4. Provide 1 tbsp Mixed Herbs
  5. You need 1 tsp Red Chilli Flakes
  6. Prepare 1/2 tsp Dry Parsley
  7. Use 1/2 Cup Shallots
  8. Take 1 tbsp Olive Oil (Or Any Veg. Oil)
  9. Prepare 50-60 gms Butter (I’ve used Salted one)
  10. Get 2 tbsp Garlic Cloves: Roughly Chopped/Crushed
  11. Use 1 Onion: Big & Chopped
  12. Get 200 gms Mushrooms (Button)- Sliced into 2-4 halves each, depending on its sizes
  13. Prepare 50 gms Fresh Cream
  14. Provide 2 tbsps Maida/All-purpose flour (All-purpose Flour)
  15. Take 250 ml Fresh Milk: (Boiled & RT)
  16. You need 1/2 tsp Black Peppercorns: (Freshly Cracked)
  17. Use 1 L Fresh Veg. Broth
  18. Provide For Garnish:
  19. You need 2 tbsp Fresh Cream
  20. Get 1/2 Cup Bread Croutons- (Optional)
  21. Provide 1 L Water (RT): To blanch the Spinach & the shallots- strained thereafter & this water is retained- as in the Veg. Broth reserve, for the later use
Steps to make Creamy Spinach-Mushrooms & Corn Soup 🍲:
  1. Take a heavy-bottomed Pan/Skillet: Add in the measured water and some salt & then blanch the Spinach & shallots into it- Strained & set aside & the very broth is retained for later use.
  2. Allow the blanched spinach & shallots to be cooled down completely and blend it to a smooth paste or purée- Set aside.
  3. Now, heat up another frying pan/wok/skillet, over the medium heat: Add in the oil & butter to it- once it releases nice aroma- Add in the chopped garlic & sauté until raw smell goes off.
  4. Then, add in the chopped onions & sauté until translucent & turns lightly golden brown- Now, go in the sliced mushrooms & the Sweetcorn to it- Sauté, until nicely combined & the mushrooms release its water.
  5. Cook the same for about 8-10 mins time on medium heat- Add in the salt & maida to it, at this point- give it a nice mix until all combined.
  6. Then, goes in the milk, mixed herbs, dry parsley & freshly cracked black peppers- Stir well enough until everything gets well incorporated- Bring it to a boil, Boil for about 10-12 mins time over the medium flame.
  7. Now, goes in the fresh cream- Give it all a really good mix until everything is well combined & incorporated…Cook for another 10-12 mins time over the low-medium flame.
  8. Turn off the flame & allow it to sit on the oven top for about 5-6 mins time- Transfer it to the serving platter.
  9. Some more extra dollops of butter can be added in- as it's topping, with some cheese sprinkles, as well.
  10. Garnish with some more fresh cream & bread croutons or anything of your own choice. RELISH it with the Family/ Friends.

Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms. Add mushrooms and spinach into the cooking pan. Season with some salt and pepper, cover and cook until spinach is a little more than half way cooked down, stir occasionally. Take off the lid and continue cooking until spinach is all wilted. Cremini mushrooms in this chicken mushroom spinach combination taste amazing!

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